MBM Food Distributor

Where Your Food Comes From

Any establishment that is serving food has that food delivered from an outside source; very few restaurants actually grow their own food. On a weekly basis, regular deliveries of fresh fruits and vegetables, milk and other dairy products, canned goods and heat and eat foods are brought to the back door and stored to be made into the meals the patrons eat. Generally, the canned goods, pre-made frozen foods, dry goods like beans and rice, and just about anything else that comes in a jar or bottle like jams or sauces is delivered by a company like MBM Food Distributor.

Short Cuts and More Options

Why would a restaurant owner or a chef want to order food from a company like MBM Food Distributor? The standard restaurant-size can, the number 10, is very large since it has to be big enough to help a chef feed a lot of people.

A company like MBM Food Distributor can offer a chef short cuts. A chef that can rely on quality prepared foods like pre-made desserts is a chef that can put more focus on the preparation of the entrees. Food distributors can also offer chefs options the chef may not have time to focus on. A good example is puff pastry. Puff pastry is usually made by creating a sheet of dough and carefully folding into it a block of butter. The chef would then have to fold the dough and chill it several times until the puff pastry is read to be used. This process can take hours and unless the kitchen staff has the time to dedicate to this one task, it probably would not be done. But groups like MBM Food Distributor can offer chefs the option to purchase pre-made puff pastry that can be used for appetizers, saving the chef time.

A good example of how puff pastries save the chef time happens when the cook opens a number 10 can of pre-cooked sweet potatoes, drains them, and places them in a bowl. Next, the chef adds some fresh blue cheese and mixes the ingredients thoroughly until smooth. Then the chef takes a few sheets of the pre-made puff pastry and cuts them into 3-inch squares and places a few tablespoons of the sweet potato mixture in one corner of the pastry, folding the pastry over to form a filled triangle. Using a fork, the cook seals the triangle and bakes them at 350 degrees Fahrenheit until they are golden brown.

Keeping Costs Down

Having a supply of ready-to-cook frozen vegetables helps the restaurant keep costs down. A chef can have a cook pull the prepared food out of the freezer and get it cooking quickly rather than having that cook spend an hour preparing the vegetables. This saves both time and money.

Some Do, Some Don’t

Some restaurants don’t utilize the convenience of food distributors. Some fine dining restaurants focus solely on locally grown food harvested seasonally. The benefit of this practice is that the ingredients can be used at the peak of freshness and thus at the peak of their flavor. These restaurants also directly support local farmers so they are supporting the local economy. This practice poses a distinct challenge to the cooks and chefs who are called upon to keep the menu of their restaurant changing to meet the fresh, seasonal ingredients that are being provided to them.

MBM Food Distributor

Restaurants and chefs depend on a consistent supply of ingredients. A reliable food distributor like MBM Food Distributor can provide a chef with just what they need to get good tasty meals prepared.